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Fettuccine With Pine Nuts, Prosciutto and Brown Butter

34 lb fettuccine
12 cup butter
2 teaspoons fresh lemon juice (to taste)
2 ounces prosciutto, thinly sliced and torn into 2 inch strips
1 cup fresh parsley, chopped
13 cup pine nuts, lightly toasted


In a saucepan of boiling water cook the fettuccine until it is a la dente and drain well. While this is cooking, in a skillet heat the butter over moderately high heat, swirling it until it is golden brown. Remove from heat and stir in lemon juice, prosciutto, parsley and the pine nuts. In a bowl toss the pasta with the butter sauce and salt and pepper. Serve with the lemon wedges.

Source: www.food.com